Brining moose. How long?

[Lasse]

Hi,

Still learning and felt the need to ask for help.
Tried to find an answer in the recipe section but I am not sure what to do.

I put 2 roasts and another piece of moose in a plastic bag with 2 lb salt, 1 lb dark sugar, some game spices and some maple syrup, honey, ketjap manis and some aged Rum [:o)]. That was 24 hrs ago. Did not take Rum myself.[:p]
Will do tomorrow while smoking. [:D]

Now it's a lot of fluid in the bag and my plan was to take out the meat tomorrow morning, after 36 hrs, and rinse under water and pat it dry and then allow it to air dry a couple of hours.

Since moose is rather lean meat I wonder if I might take it out from the bag now and rinse it and put it in the fridge until tomorrow morning and then take it out on the "patio" and let it air dry there a couple of hours.

I don't want it to be to salty.

Any suggestions?
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Edit:
Ok, I know I asked a bit late so I took one roast and the other piece,   "eye"?, out and let one roast stay in the brine.
I'll let you know on Sat how different they turned out.
I have to find out the name of the second piece.
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/Lasse